How to eat jellyfish heads, how to eat wild jellyfish heads

The jellyfish head is made as follows:

The jellyfish head bought back is generally soaked in salt water, and it must be soaked one day in advance before eating.

Cut the soaked jellyfish head into spatula blades and soak it in water for about an hour, so that the taste is crisper and refreshing, and there is no need to blanch.

400 grams of jellyfish head, 40 grams of soy sauce, 25 grams of vinegar, 5 grams of minced ginger, and 10 grams of sesame oil.

Steps: 1. Take the jellyfish skin, soak it in water for 4-8 hours, and then wash it off thoroughly.

2. Then cut into thin strips, wash 1-2 times with cold boiled water, squeeze the water of the jellyfish shreds as much as possible, and put them in a basin.

3. Add an appropriate amount of soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate to taste, mix well and serve.

200 grams of jellyfish skin, half a carrot, half a cucumber, 1 coriander, 1 teaspoon mustard oil, 1 teaspoon sesame oil, 1 teaspoon light soy sauce, 1 teaspoon balsamic vinegar, salt to taste, sugar to taste.

Steps: 1. Put all the seasonings in a small bowl and mix well to make a sauce for later use.

2. Wash the jellyfish and cut it into shreds, blanch it quickly with hot water, and remove the ice water for later use.

3. Wash and shred carrots and cucumbers, and chop and chop coriander.

4. Put all the ingredients in a bowl, drizzle with the sauce and mix well.

1 2 chicken breasts, 4 taels of jellyfish skin, 1 cucumber, 1 4 cups carrots, salt to taste, 1 tbsp sesame oil, 1 2 tbsp sugar, 1 2 tbsp chili peppers, 1 2 tbsp minced garlic.

Steps: 1.Wash and soak the jellyfish skin, you must repeat it several times, and try the saltiness of the jellyfish skin, if you bite into it and feel that it is not too salty, you can take it out and drain it, cut the cucumber into sections, and chop the pepper for later use;

2.Cook the chicken breast in water, pick it up and let it cool, draw it by hand for later use, grab the cucumber segment and carrot segment with a little salt to make it soften, and then drain the brine after the water is released;

3.Add all ingredients to sesame oil, sugar, chili pepper and garlic and mix well, let it taste and serve.

300 grams of jellyfish skin, 50 grams of cucumber shreds, 3 grams of mustard oil, 40 grams of vinegar, 3 grams of sesame oil, 3 grams of monosodium glutamate. Steps:

1.Wash the skin of the sting, cut it into shreds, soak it for two days to remove the salty taste;

2.Blanch the jellyfish silk with hot water of fifty or six percent and remove it to cool;

3.Put vinegar, sesame oil and monosodium glutamate in a bowl to make a seasoning;

4.Put the cucumber shreds on a plate first, then squeeze out the jellyfish and put the water on top of the cucumber shreds, pour seasonings, and drizzle with mustard oil.

The fresh jellyfish that have just been caught are immediately put into a porcelain jar or canvas bag, and the alum is prepared according to the proportion of the weight of the fresh jellyfish, dissolved in water, and pickled for 2 days, so that the fresh jellyfish can converge and discharge the water, which is called "the first alum". Then according to the weight of the alum jellyfish, add salt 12% to 20%, add alum, and then marinate for 7 days and 10 days to further remove water, which is called "two alum and one salt". Finally, according to the weight of the alum jellyfish, add salt 20% to 30%, add alum, and marinate for 10 days.

In this way, after about three weeks, the water content of the sting skin can be reduced to about 8% to 10%, so that the toxins can be eliminated with the water. Finally, the jellyfish that has been removed from the toxins should be soaked and rinsed repeatedly with water until the salt and alum are completely removed. At this time, the sea stingers are light red or light yellow, uniform thickness and toughness, and they can not squeeze out water if they are squeezed hard, so they can be eaten with confidence.

Jellyfish practices are:

1. Cold jellyfish: Take the jellyfish skin, soak it in water for 4-8 hours, then wash it thoroughly, then cut it into thin strips, wash it 1-2 times with cold boiled water, put it in a basin, add an appropriate amount of soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate to taste, mix well, and eat.

2. Sweet and sour jellyfish: Cut the washed cucumbers and radishes into strips or small pieces (the number is about 25% of the jellyfish), rub it finely with a small amount to remove the water, rinse with water 1-2 times, drain the water, and soak it in sweet and sour for 1-2 hours. Take out the sweet and sour, cucumber, and radish and pour it into the hot pan, stir-fry it for a while with a strong fire, and finally moisten the starch into a paste.

Steps to make wild jellyfish head mixed with cabbage:

Ingredients: 300 grams of wild jellyfish, 250 grams of cabbage Accessories: 50 grams of coriander, seasoning: 30 grams of garlic (white skin), 5 grams of salt, 2 grams of monosodium glutamate, 5 grams of vinegar, 5 grams of sesame oil.

Features: Jellyfish and cabbage are crisp and fragrant, sour and spicy.

Method:1Soak the jellyfish for 12 hours, blanch it in the water and soak it for another 2 hours, remove the clean water, and cut it into shreds on the cooked pier.

2.Cut the Chinese cabbage heart horizontally into thin strips, put it in the jellyfish, add salt, monosodium glutamate, vinegar, garlic puree, sesame oil and coriander and mix well.

Method 2: Make materials.

Ingredients: cabbage mixed with jellyfish skin.

Salt, monosodium glutamate, sesame oil, balsamic vinegar.

Steps: 1. After the jellyfish is cleaned, cut into shreds;

2. Soak in water for 2 hours, change the water three times in the middle, and wash off the salt and alum of the pickled jellyfish;

3. After the soaked jellyfish is drained, put it in a drain net, rinse it with hot water of about 80 degrees, and quickly squeeze out the water with cool water (you can also quickly blanch it in hot water and then cool it) to squeeze out the water for later use;

4. Divide the cabbage into two, take the cabbage heart, and cut it into thin strips obliquely;

5. Crush the garlic, chop into minced garlic, chop the coriander, and cut the carrot into thin strips for later use;

6. Mix all the raw materials, add sesame oil and mix well, sprinkle with salt and monosodium glutamate and balsamic vinegar and mix well.

2. Blanch the soaked jellyfish head with hot water and then quickly shower to squeeze out the water, and it will maintain a crisp taste when eating, but do not blanch the water temperature too high and blanch it for too long, otherwise the jellyfish will be completely turned into water;

3. Take the cabbage heart into the dish, the taste is sweet and crisp, the effect is the best, and the cabbage in the cellar in winter tastes better;

4. Put oil first when mixing vegetables, and put salt, vinegar and monosodium glutamate when eating, which will lock the moisture of the cabbage cut to the greatest extent, whether it is cabbage or jellyfish head, it will maintain the best taste, and the jellyfish head is not easy to taste;

5. Carrots are garnishes and can be omitted.

Ingredients: half a pound of stinging skin, a cucumber, a few cloves of garlic, a red pepper, 3 tablespoons of vinegar, half a tablespoon of salt, half a spoon of chicken essence, a few drops of sesame oil.

Steps: 1. Soak jellyfish skin in cold water for two hours.

2. Mince the garlic.

3. Shred the cucumber.

4. Put salt in the vinegar.

5. Add sesame oil.

6. Turn off the heat when the water is boiling.

7. Don't boil it.

8. Pour in the juice from the bowl.

9. Cut a red pepper and garnish it.

Ingredients: 200 grams of jellyfish head, 2 grams of salt, 5 grams of soy sauce, appropriate amount of vinegar, 3 grams of sugar, 2 grams of chopped green onion, 3 grams of sesame oil, 2 grams of Sichuan pepper oil, 3 grams of cooked white sesame seeds.

1. Soak the jellyfish head in water for half a day or a day, and change the water several times during the period, as shown in the figure below

2. After cleaning the jellyfish head, scald it with boiling water, cut it into shreds and squeeze out the water, as shown in the figure below

3. Mix in seasonings: sesame oil, salt, soy sauce, vinegar, sugar, pepper oil and cooked white sesame seeds, mix well and sprinkle some chopped green onions to garnish, as shown in the figure below

4. Put it in a bowl and eat, as shown in the figure below

Here's how to eat jellyfish heads:

Tools Ingredients: cucumber, jellyfish, garlic, coriander, chicken essence, salt, sesame oil, chili oil, vinegar, sesame pepper oil, soy sauce, water, knife, basin, plate.

1. Clean the prepared cucumbers, then cut the cucumbers into four petals, that is, grow into four, and then cut the cut cucumber strips into small pieces, but small pieces cut diagonally, so that it will look more beautiful.

2. The prepared jellyfish head needs to be soaked in advance, you can soak it one night in advance, cut the jellyfish head directly into thin slices after soaking, and then soak it in clean water after all of it is cut, and then rinse it clean, so that it can be washed relatively clean.

3. After soaking the jellyfish head, squeeze out the water, then put it in a clean basin, and then put the cut cucumber pieces in it, so that the two ingredients are mixed together.

4. Add an appropriate amount of salt and chicken essence to the socks, add the chopped garlic to the basin, add an appropriate amount of aged vinegar, some light soy sauce, and add a little sesame oil, so that it will smell more fragrant, and finally add some chili oil and pepper oil.

5. In this way, you can directly mix the ingredients and ingredients, and then put the mixed dishes on the plate.

Jellyfish head method:

1. Wash the jellyfish head and cut it into small pieces along the sting petals for later use.

2. Heat the oil in a wok and pour it into a bowl with minced green onions to make scallion oil for later use.

3. Strain the jellyfish head to remove the water, put it in a large bowl, drain it after slightly scalding it with boiling water, add soy sauce, sugar and monosodium glutamate while it is hot, mix well, and then pour in Xiangye sesame oil and scallion oil and put it on a plate.

The lower end of the waist and feet of the jellyfish is poisonous, so when selecting the head of the jellyfish, only the part of the mouth and wrist is taken, and its fine wadding is discarded. As a food, jellyfish skin is characterized by being fishy and brittle. Therefore, when eating, Songfan is mostly mixed with ginger vinegar, and when cooked, add more Shao wine.

If you cut the tender skin of the jellyfish umbrella into shreds, stir-fry it with coriander, sesame oil, ginger, vinegar, etc., and you can decant it after eating. Jellyfish stir-fried, stay in the pot for a long time, otherwise it will further dehydrate and shrink. In particular, it should not be salted with sugar, and soon the jellyfish will melt into water.

It is also not allowed to be steamed in the pot with rice, and it must be melted once steamed.

Ingredients. 300 grams of jellyfish head, 2 tablespoons of aged vinegar, appropriate amount of oil, a small amount of chicken essence, 50 grams of carrots, 250 grams of white radish

1 teaspoon salt, 1 tablespoon sugar, 1 tablespoon light soy sauce, 1 teaspoon sesame oil, 1 sprig of coriander, 10 grams of garlic, 1 millet spicy.

Steps. Jellyfish heads are bought and pickled, soaked in water in advance, and changed several times during the period until the jellyfish heads have no salty taste; Prepare other ingredients such as white radish and carrots;

Shred the radish, the grater I use, add half a teaspoon of salt, mix well and leave for half an hour, dehydrate and squeeze dry for later use;

jellyfish head cut into strips; Carrots are shaved into thin strips with a grater; millet spicy cut into cubes; chopped coriander and garlic;

Put the shredded jellyfish into the hot water that has not yet been boiled, turn off the heat, blanch for a few seconds, and quickly remove it;

Cool the jellyfish head in cold or ice water; Remove and drain the water;

The carrots are also blanched in water (add a little salt and oil to the water), remove and drain for later use;

Put the jellyfish, shredded white radish and shredded carrot on a plate and spread it on a plate, and spread the minced coriander, minced garlic and diced millet on the surface; Add 1 tablespoon light soy sauce, 2 tablespoons aged vinegar, 1 tablespoon sugar, 1 teaspoon sesame oil, 1/2 teaspoon salt, a little chicken essence to make juice and add to the plate;

Mix well and serve!

Tips: Jellyfish have a short time to eat, so pick them up quickly, otherwise the jellyfish will shrink very small! This step can also be omitted, but the pickled taste may remain. Blanching in cold water can make jellyfish more crispy;

The jellyfish head is selected, and the production method is also applicable to jellyfish skin;

The taste of the sauce is adjusted according to itself, and a little chili oil, pepper oil, and pepper can be added for heavy taste.

Ingredients: 200 grams of instant jellyfish, half a cucumber, half a carrot, 2 cloves of garlic

Sauce: 1 tablespoon vinegar, 1 2 tablespoons fresh shellfish, 1 4 tablespoons sesame oil, 1 4 tablespoons sugar.

Steps: Wash the carrots and cucumbers, peel and shred;

Ready-to-eat jellyfish heads rinse with direct drinking water;

Pinch the jellyfish head vigorously with your hands;

Garlic patted into minced garlic;

Sauce mixing; Microwave for 1 minute;

Add the crushed garlic to the sauce and stir a few times;

Put the shredded carrots and cucumbers in a jellyfish head bowl and drizzle with the sauce;

Stir well.

Tips: Microwave heating is done to melt the sugar;

Stir the garlic in the sauce to make the sauce cool.